French Onion Zucchini

Ah, Mondays. The struggle to get through them can be all to real. Which is why I love to plan a great dinner to look forward to as I drag my weary feet back home. This week, with cheese on my mind, I found this amazing recipe from Grier Mountain that combines French onion soup with my new favorite zoodles to make what can only be described as an epic side dish. So epic it would be very easy to eat the whole thing in once sitting.

French Onion Zucchini

• 2 T butter
• 1 onion, sliced thinly
• Salt and pepper
• 1 t thyme
• 1 t Worcestershire sauce
• 1/4 c chicken, beef or vegetable stock
• 2 zucchini, cut into zoodles
• 1 cup cheese (I used a mix of mozzarella, cheddar and parmesan, though gruyere would be perfect)

Preheat oven to 400*.

In a dutch oven, melt the butter over medium heat. Add the onion and cook until they begin to soften. Add the salt, pepper, thyme, Worcestershire sauce and stock, reduce heat slightly, and cook until the onions are brown, soft and sweet, about 10 minutes.

When the onions are caramelized, add the zoodles and toss to combine. Sprinkle the cheese over the top and put the whole thing in the oven for 20 minutes, or until the cheese is melted and golden.